The reviewer gave this recipe 1 stars. This recipe averages a 4.31 star rating.
Reviewed: Dec. 11, 2006
I tried this soup and it was very salty so I added more pumpkin. The extra pumpkin did not help. My husband and I both disliked the soup and we ended up throwing it away instead of eating it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Dec. 11, 2006
tastes better with whipping cream!! (the first time I ate it without.) And maybe I added too much spice... just sorta threw in whwatever i had a bit... but overall it was nice!! would try it again next time!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Dec. 1, 2006
This soup is great for those who have just started to experiment with pumpkin. Very smooth and tasty soup.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 30, 2006
Fantastic, easy, tastey recipe. I doubled the spices (not the salt) and it was perfect. I also added 2 tsp of green curry powder which turned out to be a nice addition.
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Cooking Level: Intermediate

Living In: Addison, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 29, 2006
This turned out wonderful, though I changed it a bit. I boiled celery, onions, and carrots in the chicken broth until soft and then blended them in a blender. Then transferred the creamy base back to the pot and added the pumpkin puree and pumpkin pie spice and curry.
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Cooking Level: Expert

Living In: Harlingen, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 26, 2006
This soup was an interesting addition to our Thanksgiving meal. I substituted the cream with nondairy creamer. Based on the other reviews and my personal taste, I added some red pepper and LOTS more of the spices (not the salt) to this soup. My family thought it was the perfect mix of sweetness with saltiness.
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Cooking Level: Expert

Home Town: Utica, New York, USA
Living In: Rockville, Maryland, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 22, 2006
I thought the recipe as is was pretty bland, so I made several changes and it turned out much better. I cut the amount of broth in half because I wanted a thicker soup. I used about 2 teaspoons of pumpkin pie spice instead of spices listed as well as an additional tsp cinnamon. I added about 3 TBS of brown sugar to make it sweeter and used whole milk instead of cream. The extra spice and sugar gave it more flavor.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 15, 2006
I really like this recipe! I was afraid that it would be too bland, but it was grat - I did add 1/4 tsp. of all spice, but otherwise, I kept it as is... Thanks!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 15, 2006
This is delicious-and I even have a cold right now!! It tastes more like an onion/chicken soup with a thicker broth. I had something very similar to this out in Vermont-there they sprinkled it with sunflower seeds prior to serving, very good!! Have a Happy Thanksgiving everyone!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 3, 2006
My entire family loved this!
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Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 2, 2006
Delicious! I followed the recipe, except I sauteed chopped garlic with the onions. I used an immersion blender instead of pouring it in and out of the pot. I also doubled the seasonings, added freshly grated ginger, 1/4c. of brown sugar, 1/4c. maple syrup, 1/4 c. sour cream, couple dashes cayenne pepper and doubled the pumpkin puree until it was the consistency I preferred. It is such an easy recipe to throw together - and easy to spice it up if you want more flavors!
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Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA
Living In: Crofton, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 31, 2006
I love this recipe.We've made it with and without the croutons. It's good enough by itself.
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Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 28, 2006
I made this for a dinner party and everyone was a little skeptical....but they ended up loving it! I added the cayanne pepper to the soup and didn't make the croutons. It was delicious! I am making this again for sure!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 26, 2006
fantastic! I very loosly followed this recipe; used vegetable broth, 1/4 of the cream, no croutons...but it was really good! And I used fresh pumpkin puree from a medium sugar pumpkin. THANKS!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 25, 2006
this soup is really good, but like with most recipes, you have to season it to your own particular taste. i put less onion and add half of a banana. the soup is "bland-ish" because... well... pumpkin by itself is bland. if you like spicier, add more cinammon and ginger. i also added cloves, nutmeg, and allspice. also, garnish with cayenne pepper... it makes the soup perfect.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 25, 2006
This recipie was just okay. I decided to make my own Pumpkin Soup after tasting the one at Au Bon Pain. Unfortunately, this recipie didn't have the "umph" I was looking for. I think that 2 cans of chicken broth was too much - It wade the soup super watery. Also, I added triple the amount of cinnamon salt & ginger for flavor. I dont think I will be making this again. I did however, taste better thicken dramatically the next day. If I were to make this soup again, I would add double the amount of pumpkin puree as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 23, 2006
The consistency of this soup is excellent. Slightly thick and very creamy. I would somewhat compare the taste to that of tomato soup, except with a pumpkin flavor. I added twice the amount of cinnamon and ginger and felt that it turned out well. Next time I will probably add sugar and curry to make it sweeter and more flavorful. Also, the onion was a bit strong. I might use less next time, but haven't yet decided.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 19, 2006
It was OK. I was trying to recreate the pumpkin soup at Au Bon Pain, but this was a little less sweet, more salty. I did like the cinnamon croutons though, they are a keeper, but I think I'll keep looking for another pumpkin soup recipe.
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Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 17, 2006
I usually don't make the croutons but this soup has been a hit with my family for several years. It has become a holiday tradition in my household.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 17, 2006
This is an excellent base for either a savory or sweet cream of pumpkin soup. When I made it yesterday, I wanted a savory version for our family. I DOUBLED the recipe as given with the following adjustments: (1) Did NOT make the croutons (2) Used unsalted homemade chicken broth (3) Used total of 3 cans of pumpkin puree (4) Used total of 1 1/4 cups heavy cream (5) Used 3 teaspoons salt for total recipe (6) Added 1/2 tsp. Penzey's Chipotle ground red pepper (7) Added 1/2 tsp. Penzey's Ancho Chili pepper ground (8) Added 2 extra good shakes of cinnamon (9) Added fresh ground nutmeg (approx 1/4 tsp.) (10) Used an immersion blender right in the pan rather than pouring into a blender. This was a rich and delicious savory soup. It actually tastes even better the next day. I would suggest you start with only 1/4 tsp. of the Chipotle and Ancho ground peppers and taste and adjust according to your preferences.
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Cooking Level: Intermediate

Home Town: Woodbury, New Jersey, USA
Living In: Indianapolis, Indiana, USA

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